Pasta Rules!

I’m beginning to wonder if there’s something wrong with me!  Here’s why… An article I was recently reading in a local magazine included a photo not unlike this one, minus the basil leaf, of white spaghetti topped with a huge dollop of tomato sauce. And as soon as I saw it I had a visceral … Continue reading Pasta Rules!

Lentil Ragu with Rigatoni

It’s been a year or two since I’ve made this ragu and having stumbled upon a bag of Umbrian lentils in the pantry, I figured it was time to re-visit the recipe.  My FB friend, Roz saw the photo I put up and said that it looked so darned good that she wanted me to … Continue reading Lentil Ragu with Rigatoni

Mary’s Spaghetti Sauce

I’m pretty sure this was my very first experience of Italian cooking and I have to say it was love at first bite. I simply had to have the recipe so I could make it at my house.  Now…my family were not big into garlic and certainly nothing spicy…so that cayenne was quite the surprise … Continue reading Mary’s Spaghetti Sauce

Cacio e Pepe

This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a  thick spaghetti, instead of regular spaghetti.   I would recommend the Spaghetti alla Chitarra pasta made by either GiGi or La Molisana. I use it as a substitute for the tonnarelli which,  I … Continue reading Cacio e Pepe

Red, White And Green Lasagne

The colours of the Italian flag! I am always on the look-out for really good vegetarian pasta dishes and think this one is really, really good. Makes 8 Servings 2 Tbsp. EVOO 3 large red bell peppers, chopped 15 oz. ricotta cheese, (I prefer Scardillo Geniuna** it’s creamy & not grainy) 1 ½ lbs. broccoli, … Continue reading Red, White And Green Lasagne